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Wednesday, April 18, 2012

My 9 Grain All Purpose Baking Mix for Muffins, Pancakes and Cornbread

In anticipation of my upcoming class on April 28th called "Grain Mixology" and how to use pre-blended grains from Honeyville Grain. I'm going to be sharing some of my favorite things. One of which is this 9 grain mix. In the past, I've shared my recipe for a homemade baking mix that I call "All Purpose Baking Mix" here . As delicious as that mix has been to use, I'm going to have to say good -bye to it for a long time. Not that there's anything wrong with baking with white flour or even soft white wheat flour in that recipe, I just have found a new love with my new whole grain version of the mix that has given me light muffins, fluffy pancakes and hearty homemade corn bread that I can honesty call a light tasting, whole grain, no sugar added, almost fat free delight to eat. You control the ingredients. I use soymilk powder in mine that is non-gmo and delicious. You can also use almond milk in place of the liquid if you would like. All I know, is that I've been eating these sugar free, low fat muffins most of this last week. I've made variations on the recipe and used the base mix. They're moist. I'm hooked.

Combine 4 cups of the 9 grain baking mix with 3/4 cup peanut butter powder. Add 2 cups water. Stir until well combined and let batter sit about 10 minutes. Preheat oven to 350 degrees. Oil a muffin pan. Scoop pan to almost full with batter and then lightly mist the top of the batter with oil. Make an indent in the top with your thumb. Fill with your favorite jam.